Peanut Butter and Jam Cheesecake
Replace the jam with Chocolate Frosting if you are so inclined...
For the base:
1 packet of Eco Biscuits
4 tbsp margarine
For the filling:
300g cashew nuts, soaked overnight and drained
200g peanut butter
6 tbsp coconut oil
8 tbsp maple syrup
Juice of 1 lemon
Pinch of salt
1 jar of St Dalfour Strawberry Jam
Firstly, melt the margarine and crush the biscuits into fine crumbs. Mix together and press down firmly onto the base of a large cake tin.
For the filling, put all the ingredients in a food processor and blend until smooth. This may take some time. Pour the filling over the base, smooth over and freeze for 3-4 hours. Remove from the freezer and top with strawberry jam. Allow to thaw for 30 minutes before serving